Making Jam: The Basic Recipe

Making jam is one of the oldest ways to preserve the taste of summer. With this basic recipe, any fruit jam will turn out well.

The Basic Recipe

The classic ratio: 1 kg fruit to 1 kg 1:1 jam sugar. For less sweetness, use 2:1 or 3:1 jam sugar.

Step by Step

1. Wash, trim, and cut the fruit into small pieces
2. Mix with the jam sugar and let sit for at least 1 hour (overnight is even better)
3. Bring to a rolling boil while stirring constantly
4. Do the setting test (see below)
5. Fill immediately into sterilized jars, seal, briefly turn upside down

The Setting Test

Put a plate in the freezer for 5 minutes, then drop a bit of jam onto it. If the mixture wrinkles together when you nudge it, the setting point has been reached.

Sterilizing

Boil jars and lids in water for 10 minutes, or sterilize in the oven at 120 °C for 15 minutes.

Shelf Life

Vacuum-sealed jars keep for up to 2 years. Once opened, use within 2–3 weeks and store in the fridge.